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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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BACON HERB OMELET This recipe came from an estate sale. I obtained it when I purchased the family collection from the Willingham Estate in Fort Worth, Texas in 1984. Ingredients:
2 teaspoons vegetable oil |
2 leeks trimmed washed and chopped |
6 slices bacon chopped |
2 tablespoons chopped fresh parsley |
2 tablespoons chopped fresh basil |
2 tablespoons chopped fresh oregano |
6 eggs lightly beaten |
1/2 cup milk |
1/2 cup grated tasty cheese |
1/4 teaspoon freshly ground black pepper |
4 thick slices whole meal or grain bread toasted |
Directions:
1. Heat oil in a wok over medium heat.
2. Add leeks and bacon then stir fry 5 minutes or until bacon is crisp.
3. Transfer leek mixture to bowl then add parsley, basil and oregano and mix then set aside.
4. Place eggs, milk, cheese and pepper in a separate bowl and wish to combine.
5. Pour 1/4 of the egg mixture into wok and swirl so mixture covers base and sides.
6. Top with 1/4 of the leek mixture and cook for 1 minute or until set.
7. Remove from wok then roll up and place on a slice of toast.
8. Repeat with remaining mixture to make 4 omelets.
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